chef manager

Matthew Moss

**** **** ****

Frederick Md. **702

Cell Phone 914-***-****

E - Mail ************@*****.***

QUALIFICATIONS

Culinary Institute of America Alumni

Prepared Foods Team leader

15 years retail and sales leadership experience

Knowledge of the culinary field

Excellent organization skills

Reliable and dependable able to work without supervision

Able to comprehend and assume new responsibilities with ease

Team Player

Excellent interpersonal skills

Excellent teacher

WORK HISTORY

Compass group 2/14 - present

Chef Manager. Run a team of 11 associates in a corporate dining setting. Café

includes 6 station (grill, entrée bar, pizza, sandwiches, salad bar and fresh

sauté) Separate location with a star bucks as well as a grab and go store. In

charge of balance menu development including daily specials and themes,

recipe development and client satisfaction. Purchasing, inventory, scheduling

and P&L statement. Average café sales of $25,000.00 a week Catered events

for groups of 10 - 450 with full menus. Central meeting facilities for company,

Catered many events for RVP’s

Harris Teeter 2/10 - 2/14

Fresh Foods Manager. Entered managers training program February 10’ with

in six month graduated program and was given my own dept to run.

Successfully run day to day operations of Deli and Bakery dept. Overseeing

whole operation, dept. merchandising with little direction from regional

leadership, team member happiness as well as customer service and vender

relationships. Dept profit, labor cost analysis. Training and mentoring dept as

well store associates. I am a senior member of store leadership and looked

upon when help is needed in other dept. (meat, seafood, produce etc.).

Promotion Nov. 11’ moved to Columbia store most profitable store in the

Northern Virginia and DC Region with over 2 million in profit last fiscal year

and regional training store for store managers and dept. managers.

Off The Avenue Café 6/09 - 2/10

Executive Chef / Rest. Manager. Oversee all day to day ala carte production

and prep work with full menu development. Other responsibilities include

ordering, inventory control, food cost and wait staff training. Worked with

front of the house staff on table side service as well up selling desserts and

appetizers. Over see all food production for Rheins classic catering Berks

counties premier caterer.

Whole Foods 7/04- 5/09

Career Development, Originally in Ridgewood store then transferred to

Greenwich store the companies most profitable store to finish training and

learn the financials. 12/04 promoted to back of the house team leader in

Edgewater store. Helped guide Edgewater pfds team to break $100,000.00 a

week. Created buyers position and kitchen supervisor’s position in Edgewater.

Developed recipes for regional programs, chef up front. 11/05 transferred to

Montclair one of the region’s most profitable stores to help build in house

production as well as recipe development and control purchasing. 12/07

Opened companies first in store all natural diner in West Orange store region’s

largest store 7/08 Returned to Edgewater as Dept Team leader overseeing

whole operation, help merchandising and team member happiness as well as

customer service and vender relationships. Lead a team of 68 team members.

Food Emporium (Division of A&P corp.) 9/01 - 7/04

I am a Culinary Institute graduate, professional chef. Head Chef at a Food

Emporium store in Westchester. In charge of all catering, I have done intimate

gourmet dinners for small parties as well as full banquet buffets for up to 250

people. I cook and prepare gourmet meals daily for sale as fresh packed items

or showcase items. I have a repertoire of over 400 recipes. In addition I am

also responsible for the 6 well steam table, antipasto bar with various roasted

vegetables, olives and grain salads. Also provide the daily rotisserie specials

such as chicken, goose, duck as needed. I bring gourmet restaurant quality

food to the supermarket customer. Update- April 15, 2002 promoted to larger

store with more supervisory responsibility. Update- 10/03 deli manager was

transferred and I ran deli department as well as my dept. fully capable of

doing all ordering and cost management for all prepared food dept.

(Externship) Hotel Hershey 6/00 - 10/00

Learned how to perform large production in a fast paced environment.

Prepared lunch buffets as well as breakfast and lunch a la carte/ garde manger.

I also received a large amount of banquet experience throughout my extern

( i.,e. helped serve 700 guests on July 4th weekend). Also in charge of omelet

station during Sunday Brunch

EDUCATION

AOS Culinary Arts degree from Culinary Institute of America in Hyde Park

NY Graduated 6/15/01

Regent's diploma from Middletown High School Middletown NY Graduated

6/99

Second degree black belt in Aikido and Second degree black belt in Ju-Jitsu

25 years experience have more than a thousand hours of teaching.

Certified in food Safety

Certified Lifeguard, basic first Aid and CPR

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